Spinach Tarte Flambée with Crème Fraîche and Almonds

Prep 25 min·Cook 30 min·Total 85 min·4 servings (2 tartes)·VEGETARIAN·575 kcal

Sliced spinach tarte flambée with a crisp edge on a wooden board

Ingredients

For the dough

250 gr (9 oz.) plain white flour
½ tsp salt
150 ml (⅔ cup) lukewarm water
2 Tbsp olive oil

For the topping

200 gr (7 oz.) fresh baby spinach
1 small onion
150 gr (5.3 oz.) crème fraîche (or sour cream)
100 gr (3.5 oz.) grated cheese
1-2 garlic cloves
2 Tbsp sun-dried tomatoes (in oil, drained)
1 squeeze lemon juice
1 pinch nutmeg
50 gr (1.8 oz.) flaked almonds
salt and pepper (to taste)

Equipment: Large bowl, Rolling pin, Baking tray lined with parchment, Clean tea towel

Instructions

Make the dough

1.Mix the flour and salt together in a large bowl.
2.Add the lukewarm water and the olive oil.
3.Knead everything into a smooth dough until it no longer sticks to your hands. This works by hand, with a hand mixer or in a stand mixer.
4.Shape the dough into a ball, cover it with a clean tea towel and let it rest for 30 minutes.

Prepare the topping

1.Wash the spinach, dry it well and chop it roughly.
2.Peel and finely chop the onion and garlic, drain the sun-dried tomatoes and cut them small.
3.Mix the spinach, onion, garlic and tomatoes with the crème fraîche and the grated cheese in a bowl.
4.Season with a squeeze of lemon juice, salt, pepper and a pinch of nutmeg.

Roll out and bake

1.Preheat the oven to 220°C (428°F), conventional heat.
2.Halve the dough and roll both halves out very thinly on a floured surface, round or oblong.
3.Lift the rolled bases onto a tray lined with parchment.
4.Spread the spinach mixture over them and leave a small border free all around.
5.Scatter over the flaked almonds.
6.Bake in the preheated oven for 25 to 30 minutes, until the edge is golden and crisp.

Serve

1.Take the tartes out of the oven, cut them into pieces and serve them hot straight away.

Notes

Tip from my kitchen: the dough is the easiest thing in the world because it needs no yeast. Flour, salt, lukewarm water, olive oil, 5 minutes of kneading, 30 minutes of resting, done. Roll it thinner than feels right, because it shrinks back a little in the oven and only turns genuinely crisp that way. I always dry the washed spinach carefully, in a salad spinner if need be, because wet spinach softens the base from above. The flaked almonds are not a styling idea: they turn golden in the oven and give exactly the bite the soft topping is otherwise missing. And if you have guests, put 2 different toppings on the 2 bases and cut both into strips, then everyone gets to try everything.

Nutrition per serving: 575 kcal · 18 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook